Avocado Cake with Tangerine Lemon Glaze. Great recipe for Avocado Cake with Tangerine Lemon Glaze. Long story short, my hubby found lots of tangerines on the countertop. He kept reminding me to eat them.

Avocado Cake with Tangerine Lemon Glaze. Great recipe for Avocado Cake with Tangerine Lemon Glaze. Long story short, my hubby found lots of tangerines on the countertop. You can have Avocado Cake with Tangerine Lemon Glaze using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Avocado Cake with Tangerine Lemon Glaze

Prepare of For cake:.
You need 1 1/2 cup of purpose flour.
Prepare 2 tsp of baking powder.
Prepare 1/2 tsp of salt.
It's 1 cup of sugar (less or more).
Prepare 3 of eggs.
It's 1 of avocado smashed (1cup smashed avocado).
You need 2 tsp of tangerine or lemon zest.
You need 1 tsp of vanilla extract.
Prepare 1/2 cup of coconut oil (vegetable oil).
Prepare of For syrup:.
You need of 1/3 cup fresh tangerine juice.
It's 1 tbsp of lemon juice (less or more).
You need 1/4 cup of sugar.
You need of For the glaze:.
It's of 2 tbsp tangerine juice.
Prepare 1-2 tsp of lemon juice (or more).
You need of 1 cup powdered sugar.

He kept reminding me to eat them. Add to a bowl and purée with the lime juice until creamy (use an immersion blender or a fork for example). Add butter, sugar, vanilla extract and salt and mix well. Add the eggs one by one and mix well.

Avocado Cake with Tangerine Lemon Glaze instructions

Preheat the oven to 350F. Spray your a Bundt pan with cooking spray (I used 6 cup Heritage Bundt Pan). You can use an 8.5” loaf pan by placing a rectangle of parchment in the bottom of the pan, then coating with butter or cooking spray..
Whisk all the dry ingredients; flour, salt, and baking powder. Set asides.
In separate bowl, whisk together sugar, eggs, avocado, vanilla extract, and coconut oil or vegetable oil. Then pour into dry ingredients. Fold the cake batter together until you no longer see any dry flour..
Pour the batter into a Bundt or loaf pan. Bake in 350F oven for 50 minutes or until a toothpick comes out clear. Let cool in the pan for 10 minutes..
To make tangerine syrup, heat up the 1/3 cup tangerines, 2 tbsp lemon juice, and 1/4 sugar in a saucepan in a medium-high just until sugar dissolves..
Transfer the cake to a wire rack placed over a sheet pan, then pour the tangerine syrup over the warm cake (I used brush to help spread the syrup over the cake). If using loaf pan, then just pour over the cake. Then cool completely..
For the glaze: Whisk together the 2 tbsp tangerine juice, 2 tsp lemon juice and 1 cup powdered sugar until smooth. Pour over the cake, slice, and served with your favorite tea or coffee ☕️ Enjoy!.
Dine at what you want at your home and HappyBaking ❤️.

Set a wire rack over a parchment-lined baking sheet and turn the cake out onto the rack. Pour the glaze over the top. Decorate the cake with candied lemon zest, edible flowers and toasted. Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth. Remove cake from oven and turn the pan upside down and hang it around the neck of.